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Carbohydrate-dense pasta with tomato sauce, providing some lycopene-related tomato nutrients
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
168
KCAL / 100G
Carbs
31.2g
· 75%
Protein
5.6g
· 13%
Fat
2.1g
· 12%
Fiber
2.3g
Vitamins
B3
1.4mg · 9% DV
B1
0.09mg · 8% DV
B5
0.28mg · 6% DV
Biotin
1.8µg · 6% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
78mg · 11% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.34g
MONOUNSATURATED
0.41g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 20.7:1
Above the ideal 4:1 (20.7:1).
Yes. Once cooked, pasta absorbs water, so the nutrition per 100 g becomes more diluted, while the total nutrients in your serving depend on how much dry pasta and sauce you used.
It can work at either time because it is mainly a carbohydrate-based meal. After training, it is often more balanced if you add a protein source on the side.
Adding a protein source such as yogurt, cheese, eggs, beans, lentils, tofu, or chicken can make the meal more filling. A side salad or extra vegetables can also improve fibre intake and volume.
Large portions, oily sauces, and eating quickly can all make it feel heavier. In some people, the acidity of tomato sauce may also trigger discomfort or reflux.
Yes, but very large or rich portions late in the evening may be less comfortable for some people. Keeping the portion moderate and the sauce lighter can help.
No single food causes weight gain by itself; overall intake and portion size matter most. Pasta dishes can become easier to overeat when servings are large or extra oil, cheese, or meat is added.
Cooling and reheating pasta can change part of its starch structure, which may slightly affect fullness and digestion for some people. The overall portion and what is added to the dish still matter more.
Usually 1-2 days in a sealed container in the refrigerator is the safest window for best quality. It should not be left at room temperature for long periods.
Yes, although the pasta may become softer after thawing. Freeze it in small portions and avoid refreezing once it has been fully thawed.
Not really. It provides carbohydrates, but also some protein and fibre, and the overall quality depends on the pasta type, the sauce ingredients, the amount of added fat, and the serving size.
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Nutrition data compiled from USDA FoodData Central and scientific sources.